Costra Tacos
This crispy cheese & steak taco is a perfect weeknight meal or Taco Tuesday candidate.
By Ethan ChlebowskiOne of my favorite tacos I learned about in Mexico City. It comes together in minutes and can be done with any protein and toppings on hand.
Ethan Chlebowski
Ingredients
Meat
- steak of choice, sliced227 g~1/2 lb
- adobo seasoninga sprinkle
Taco components
- corn tortillas
- monterrey jack cheese, grated
- hot sauce
- pickled onions
- crema
Method
Step 1: Season & sear the steak
Begin by seasoning the steak slices with adobo seasoning and set them aside.
Lightly oil a griddle or pan. Then, place the steak on a griddle or pan over high heat. it until it's and cooked through.
Step 2: Melt the cheese
Place a nonstick pan over medium heat. Add a handful of cheese to the center of the pan and spread it out into a uniform circle (about the width of the tortilla you are using).
Let it cook undisturbed so that it melts into a circle and the bottom starts to . You should see the fat naturally separate from the cheese, which will help the cheese layer.
As this cooks, warm up some tortillas.
Step 3: Assemble & serve
Once the edges of the cheese circle turn golden brown, add a serving of meat to the cheese in a line, as if the melted cheese circle were a tortilla.
Gently use a spatula to fold the cheese over the meat, wrapping it as you would an enchilada. The cheese should be crispy on the outside, yet still soft enough to wrap and hold its shape around the meat.
Transfer the cheese-wrapped meat to a warm tortilla. Top it with a drizzle of crema, hot sauce, and pickled onions. It's best enjoyed warm.
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